Stewed Mushrooms and Beans

These stewed mushrooms and beans are loaded with silk chili flakes that add just the right amount of lingering heat in this easy vegetarian dinner recipe.

4.04 from 81 votes

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Prep Time: 15

Cook Time: 15

Inactive Time:: 1

Total Time: 1 30

Servings:

Calories: 425kcal

Equipment

Large pot
Sieve or colander
Skillet

Ingredients

1 pound small dry white beans or 2 15-ounce cans navy beans; soaked according to package instructions
2 tablespoons extra virgin olive oil
2 shallots peeled and diced
3 ribs celery with leaves trimmed and diced
2 tablespoons butter plant-based or dairy
12 ounces cremini mushrooms trimmed and thinly sliced
2 teaspoons silk chili flakes
½ teaspoon dry thyme
½ teaspoon dry parsley
6 cups water or vegetable stock plus more if needed
Salt and pepper to taste

Mushroom topping:

2 tablespoons butter plant-based or dairy
2 teaspoons extra virgin olive oil
4 ounces mushrooms of your choice such as beech, cremini, or maitake
1 ounce pine nuts
Flaky sea salt to taste

For serving:

Fresh parsley minced

Instructions

Soak the beans (optional):

If using dry beans, soak them according to package instructions in a large pot. Small beans may only need an hour or two of soaking time. Drain them and set them aside. Return the pot to the stovetop and wipe it out.

Cook the aromatics:

Heat the extra virgin olive oil in the large pot over medium heat. Once hot, add the shallots and celery and cook, stirring often, until softened, about 6-7 minutes. Season lightly with salt.

Cook the mushrooms:

Melt the butter into the shallot and celery. Once frothy, add the mushrooms. Cook for 8-10 minutes until the mushrooms release all their liquid and begin to brown and crisp up around the edges. Season with salt.

Cook the beans:

Add the silk chili, thyme, and parsley and cook for 1 minute until fragrant. Add the soaked beans and toss to coat.

Simmer the beans:

Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for at least 30 minutes or until the beans are tender. Small beans, like the Alubia Blanca, take around 1 hour to become tender. If using canned beans, simmer for only 30 minutes. Add more stock or water as necessary if the broth evaporates too quickly—taste and season with salt and pepper.

Cook the topping:

Once the beans are ready to be served, prepare the topping. Heat the oil and butter in a skillet over medium heat until melted and frothy. Add the mushrooms and cook for 3 minutes until they begin to brown. Add the pine nuts and cook for an additional 2 minutes until browned. Be careful not to burn the pine nuts! Turn off the heat and season lightly with flaky sea salt.

To serve:

Ladle the cooked beans into bowls and garnish with minced parsley. Scatter the warm mushroom and pine nuts on top. Enjoy!

Nutrition

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